This is a hug in a bowl kind of recipe, beans are so, so good for us and we should be consuming legumes or pulses every day. It a no brainer for me, they are delicious, super versatile, high in protein, amino acids and a significate source of vitamins and minerals, rich in antioxidants, not to mention heart healthy and filling. (Research found here).
Here I use a couple of leeks sauteed down until soft and sweet with a little garlic, in with some soft herbs, tarragon being my favourite pairing with leeks, but dill or parsley are good too. A large jar of the best butter beans, some veggie stock and a good seasoning and that’s pretty much it.
I final drizzle flurry of fresh herbs, chilli oil, lemon zest and some pangrattato and its next level delicious.
1 600g butter beans drained and rinsed
2 good sized leeks
2 garlic cloves grated
400ml veggie stock
Small bunch tarragon or other soft herb, parsley, dill. Leaves Roughly chopped
1 tsp sea salt
A very good grind black pepper
2 tbs olive oil
Knob plant based butter
Chilli flakes (optional)
Chilli oil (optional)
Extra fresh herbs
Zest ½ lemon
Drizzle of extra virgin
Pangrattato (flavoured bread crumbs & optional)
Thick slices of butter toast
2 slices bread toasted and blitzed to crumb
½ garlic clove
3 tbs nutritional yeast or hard parmasan ‘cheeze’ of choice finely grated
Zest 1 lemon
2 tsp olive oil
½ tsp sea salt
Freshly ground black pepper
1 tsp dried or finely chopped fresh herbs of choice (optional)
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